Slow Cooker Lemon Chicken
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Friday, March 14, 2014

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Slow Cooker Lemon Chicken

Kelly Mike - Friday, March 14, 2014

Ingredients

  • 12 boneless, skinless chicken thighs
  • Kosher or sea salt to taste
  • ¾ teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 lemon, sliced
  • 1 cup chicken broth (fat free, low sodium)
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ cup flour, optional corn starch
  • ½ teaspoon ground cumin
  • ¾ cup pitted green olives

Directions

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Transfer to slow cooker, and add lemon slices.
Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken.
Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours.


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